Comments on: Spanish Stew – Vintage Recipehttp://www.5dollardinners.com/spanish-stew-vintage-recipe/
Feeding the Family for $5 or LessMon, 05 Dec 2016 22:09:50 +0000hourly1https://wordpress.org/?v=4.6.1By: ginger71http://www.5dollardinners.com/spanish-stew-vintage-recipe/comment-page-1/#comment-71209
Fri, 18 Feb 2011 05:33:06 +0000http://www.5dollardinners.com/?p=14675#comment-71209From the picture, I would have said it was full of green olives (and would have said YUCK!). I’m so glad to have read the recipe! Sounds yummy, since we really like calico beans and other casserole mixtures with beans in them.
Thanks for being brave and posting it.
]]>By: Carolynhttp://www.5dollardinners.com/spanish-stew-vintage-recipe/comment-page-1/#comment-71181
Thu, 17 Feb 2011 14:01:05 +0000http://www.5dollardinners.com/?p=14675#comment-71181This is a minor thing, but what you have pictured is a pork LOIN not pork TENDERLOIN. There IS a difference. Pork loin can be found on sale for $1.99 a pound and if you are lucky, sometimes less. The tenderloin is considerably smaller in width and length and typically more expensive.

The recipe looks interesting.

]]>By: sandyhttp://www.5dollardinners.com/spanish-stew-vintage-recipe/comment-page-1/#comment-71169
Thu, 17 Feb 2011 01:07:59 +0000http://www.5dollardinners.com/?p=14675#comment-71169You could still make this a $5 dinner in today’s dollars by cutting down on the amount of meat without really missing it at all. That is what I would do.
]]>By: Donna Whttp://www.5dollardinners.com/spanish-stew-vintage-recipe/comment-page-1/#comment-71168
Thu, 17 Feb 2011 01:04:24 +0000http://www.5dollardinners.com/?p=14675#comment-71168We used to butcher our own hogs, and I substituted ground pork for ground beef in meat loaf, chili, etc. You couldn’t tell the difference.
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